|Prep time||30 minutes|
|Cook time||10 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the noodles, combine the flour, water and ¼ tsp salt in the bowl of a stand mixer fitted with a dough hook. Knead until smooth and elastic.
Divide the dough into 8 pieces, 68g each. Knead each piece and shape into what resembles a small cucumber.
Generously coat each piece with oil and place in a dish, cover with cling film and set aside to rest for 1 hour.
Roll each piece of dough out to about 10cm long.
Press a chopstick down the centre of the dough, forming a deep indent.
Using your hands, gently stretch out the dough while slapping it on the counter until it’s about 5mm thick.
Use your fingers to tear through the centre of the dough, forming a loop; the indent you made should assist in tearing it evenly. Do this with the rest of the dough.
Heat a large pot of salted water and bring to a boil.
Cook the noodles for approx. 1 minute, or until they rise to the top and drain. Place the noodles on a serving platter or bowl.
To prepare the seasoning, finely slice the spring onions.
Peel and finely grate the garlic.
Halve the chilli, remove the seeds and finely slice.
Blanch the pak choi in a pot of salted boiling water for 3-4 minutes before refreshing in iced water for 1 minute.
Top the noodles with the spring onions, garlic, chilli, Sichuan pepper and remaining salt.
Heat the sesame oil and pour over the noodles along with the soya sauce and vinegar. Stir and add the pak choi.
TOP TIP: This dish is also ideal as a cold noodle salad.